Chicken Rogan Josh
The rogan Josh is an aromatic dish from Persia. It was introduced into Indian cuisine by the Mughals when they came and settled down in India. The word ‘rogan” means “ghee “in Persian. It is also popular in the Kashmiri cuisine and that is where it gets its popularity today. It is a curd based dish cooked with onions, ginger, garlic and khada masala/whole spices. The mutton stewed in the gravy imparts its own flavour to the dish.
I have adapted the dish using chicken instead of mutton. Red meat, though very tasty, is not quite healthy as it leads to cholesterol and blood pressure problems.
Ingredients
700 gm chicken
½ cup curd
2 onions, chopped
2 tbsp ginger garlic paste
1 ½ tsp Kashmiri chili powder
1 tsp garma masala
1 tsp saunth/ginger powder
1 tbsp coriander powder
½ tsp turmeric powder
1 tsp cumin seeds
1 tsp peppercorns
7 cloves
5 green cardamoms
2 “ cinnamon
Few threads of mace
2 tbsp cream
Marinate the chicken in curd and salt for 1 hour. Heat some ghee. Add the khada masala or whole spices.
Add the chopped onions and ginger garlic paste. Sauté till the onions start browning.
Add all the masala powders. Sprinkle a few drops of water or the masalas will stick to the pan.
Sauté for a minute and then add the chicken and curd. Sauté or bhuno on high flame for about 5 minutes.
Add some salt and water and simmer till the chicken is cooked. Just before taking it off the flame add some cream.
The rogan Josh is an aromatic dish from Persia. It was introduced into Indian cuisine by the Mughals when they came and settled down in India. The word ‘rogan” means “ghee “in Persian. It is also popular in the Kashmiri cuisine and that is where it gets its popularity today. It is a curd based dish cooked with onions, ginger, garlic and khada masala/whole spices. The mutton stewed in the gravy imparts its own flavour to the dish.
I have adapted the dish using chicken instead of mutton. Red meat, though very tasty, is not quite healthy as it leads to cholesterol and blood pressure problems.
Ingredients
700 gm chicken
½ cup curd
2 onions, chopped
2 tbsp ginger garlic paste
1 ½ tsp Kashmiri chili powder
1 tsp garma masala
1 tsp saunth/ginger powder
1 tbsp coriander powder
½ tsp turmeric powder
1 tsp cumin seeds
1 tsp peppercorns
7 cloves
5 green cardamoms
2 “ cinnamon
Few threads of mace
2 tbsp cream
Marinate the chicken in curd and salt for 1 hour. Heat some ghee. Add the khada masala or whole spices.
Add the chopped onions and ginger garlic paste. Sauté till the onions start browning.
Add all the masala powders. Sprinkle a few drops of water or the masalas will stick to the pan.
Sauté for a minute and then add the chicken and curd. Sauté or bhuno on high flame for about 5 minutes.
Add some salt and water and simmer till the chicken is cooked. Just before taking it off the flame add some cream.
No comments:
Post a Comment